Balsamic Roasted Chicken with Veggies & Pasta

CategoryDifficultyIntermediate

Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 2 chicken breasts
 8 oz mushrooms, portobello or baby bella, sliced
 8 oz cherry tomatoes, halved
 1 medium red onion, diced
 4 cloves garlic, minced
 2 servings of fettuccine
 ¼ cup grated/shaved parmesan
 ¼ cup fresh basil, chiffonade for garnish
 salt & peper to taste

1

Pat chicken breasts dry with a paper towel and season both sides with salt and pepper.

2

Place the chicken breasts into a bowl or ziplock bag.

3

Add 2 tbsp. Oliva! Madagascar Black Pepper Olive Oil and 2 tbsp. Oliva! Neapolitan Herb Dark Balsamic.

4

Set aside to marinade for at least an hour.

5

Preheat oven to 375°F.

6

While the oven is preheating, marinate the veggies.
( Get your pasta water boiling, too. Don't forget to season generously with salt! )

7

Place sliced mushrooms, halved tomatoes, minced garlic, and diced onion into a bowl.

8

Add 2 tbsp. Oliva! Madagascar Black Pepper Olive Oil & 2 tbsp. Oliva! Neapolitan Herb Dark Balsamic and marinate for 10 - 15 minutes.

9

Ready to cook the chicken! Place marinated chicken onto a sheet tray or baking dish and bake for approximately 10 minutes.

10

Remove pan from oven and add the veggies onto the pan, spreading into an even layer to insure even cooking.

11

Return pan to the oven for an additional 10 minutes.

12

Remove pan from oven and crank the heat up to 425°F.

13

Give the entire pan an nice drizzle of the Neapolitan Herb Dark Balsamic and return to the oven for an additional 3-5 minutes.

14

Cook your pasta to al dente according to the package instructions, drain and set aside.

15

Once chicken is cooked, slice into thin strips and serve over pasta with roasted veggies and pan drippings. ( You can gently toss the pasta in the pan to coat with juices if desired )

16

Top with a final drizzle of Madagascar Black Pepper Olive Oil, shaved parmesan and a generous sprinkle of basil for a garnish. Enjoy!

Ingredients

 2 chicken breasts
 8 oz mushrooms, portobello or baby bella, sliced
 8 oz cherry tomatoes, halved
 1 medium red onion, diced
 4 cloves garlic, minced
 2 servings of fettuccine
 ¼ cup grated/shaved parmesan
 ¼ cup fresh basil, chiffonade for garnish
 salt & peper to taste

Directions

1

Pat chicken breasts dry with a paper towel and season both sides with salt and pepper.

2

Place the chicken breasts into a bowl or ziplock bag.

3

Add 2 tbsp. Oliva! Madagascar Black Pepper Olive Oil and 2 tbsp. Oliva! Neapolitan Herb Dark Balsamic.

4

Set aside to marinade for at least an hour.

5

Preheat oven to 375°F.

6

While the oven is preheating, marinate the veggies.
( Get your pasta water boiling, too. Don't forget to season generously with salt! )

7

Place sliced mushrooms, halved tomatoes, minced garlic, and diced onion into a bowl.

8

Add 2 tbsp. Oliva! Madagascar Black Pepper Olive Oil & 2 tbsp. Oliva! Neapolitan Herb Dark Balsamic and marinate for 10 - 15 minutes.

9

Ready to cook the chicken! Place marinated chicken onto a sheet tray or baking dish and bake for approximately 10 minutes.

10

Remove pan from oven and add the veggies onto the pan, spreading into an even layer to insure even cooking.

11

Return pan to the oven for an additional 10 minutes.

12

Remove pan from oven and crank the heat up to 425°F.

13

Give the entire pan an nice drizzle of the Neapolitan Herb Dark Balsamic and return to the oven for an additional 3-5 minutes.

14

Cook your pasta to al dente according to the package instructions, drain and set aside.

15

Once chicken is cooked, slice into thin strips and serve over pasta with roasted veggies and pan drippings. ( You can gently toss the pasta in the pan to coat with juices if desired )

16

Top with a final drizzle of Madagascar Black Pepper Olive Oil, shaved parmesan and a generous sprinkle of basil for a garnish. Enjoy!

Balsamic Roasted Chicken with Veggies & Pasta

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